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Rhubarb Streusel Coffee Cake

Rhubarb Streusel Coffee Cake
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This Rhubarb Streusel Coffee Cake is a delightful treat featuring a tender, buttery crumb, bright tangy rhubarb bites, and a sweet, cinnamon-spiced crunchy streusel topping. Perfect for breakfast, brunch, or an afternoon snack, it combines fresh rhubarb with a moist cake base and a luscious streusel that creates a cozy, unforgettable flavor with every bite.

Ingredients

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Cake Batter

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk or buttermilk
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh rhubarb, chopped into small pieces

Streusel Topping

  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, cold and cubed

Instructions

  1. Prepare the Streusel Topping: Combine brown sugar, all-purpose flour, cinnamon, and cold, cubed butter in a bowl. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. This crumbly topping will add a sweet, crunchy texture that contrasts with the soft cake.
  2. Mix the Cake Batter: In a large bowl, cream softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time followed by the vanilla extract. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually blend the dry ingredients into the wet mixture, alternating with milk or buttermilk to keep the batter moist and tender.
  3. Fold in the Rhubarb: Gently fold the chopped rhubarb into the batter, ensuring even distribution without overmixing to keep the cake tender. The rhubarb pieces add bursts of tartness that balance the sweet cake base.
  4. Assemble the Cake: Pour half of the batter into a greased or parchment-lined baking pan. Sprinkle half of the streusel evenly over the surface, then add the remaining batter and top with the leftover streusel. This layered approach ensures crunchy topping both within and on top of the cake.
  5. Bake Until Golden and Set: Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the streusel topping is golden brown. Let the cake cool slightly before slicing to maintain its shape and texture.

Notes

  • Use fresh rhubarb for best flavor and texture.
  • Chill the butter before making the streusel to achieve the perfect crumbly topping.
  • Do not overmix the batter to keep the cake light and tender.
  • Line your pan with parchment paper for easy removal and clean slicing.
  • Allow the cake to cool completely before serving to enhance flavor and texture.

Nutrition

Keywords: Rhubarb, Streusel, Coffee Cake, Breakfast, Brunch, Dessert, Tart, Cinnamon, Crunchy Topping

Find it online: https://marysplate.com/rhubarb-streusel-coffee-cake/